My husband and I LOVE Mexican, so I’ve posted quite a few enchilada recipes here on the blog before. These creamy beef and spinach enchiladas were unique to any other recipes we’ve tried, and we really loved them!
Part of what makes them unique is right in the name. Beef isn’t odd to find in an enchilada, but spinach definitely is. And most of the time, enchiladas are not really “creamy” either. So I wasn’t really sure how this would turn out. But man was it good! Unlike most enchiladas, these didn’t have a very Mexican flavor. Even with cumin and and salsa in the mixture, the traditional Mexican flavors weren’t there. But that’s not necessarily a bad thing, because these were still delicious.
I love anything with “creamy” in the name. I’m a sucker for any dish made with cream cheese, heavy cream, or even sour cream! These definitely didn’t disappoint. The enchilada filling is very rich, creamy, and flavorful, and we think it made the dish heartier and more filling.
These came from my eMeals Low Calorie Meal Plan, which I LOVE because it gives me such variety in my meal plans and always stays below 500 calories per meal! And not only is it low calorie, but spinach is well-known as a superfood! This article from Cooking Detective explains the health benefits of spinach. I learned that spinach can help clear up acne. Who knew?!
- 1 lb 90% lean ground beef
- 2 cups refrigerated fresh salsa, divided
- 1 (5-oz) pkg fresh baby spinach
- 2 tsp ground cumin, divided
- 1⁄4 tsp salt
- 1 (8-oz) block 1⁄3-less-fat cream cheese, cubed
- 6 taco-size low-carb flour tortillas
- 1 (14.5-oz) can no-salt-added diced tomatoes
- 1 cup shredded reduced fat Mexican-blend cheese
- Preheat oven to 350°F.
- Cook ground beef in a large nonstick skillet over medium heat until meat crumbles and is no longer pink; drain. Add 1 cup salsa, spinach, 11⁄2 tsp cumin, and salt. Cook, stirring occasionally, 2 to 3 minutes or until most of liquid has evaporated and spinach wilts.
- Add cream cheese, and stir until blended. Remove from heat. Spoon meat mixture evenly onto tortillas. Roll up, and place, seam sides down, in a 13- x 9-inch baking dish coated with cooking spray.
- Stir together diced tomatoes and remaining 1 cup salsa and 1⁄2 tsp cumin; pour over enchiladas.
- Bake 20 minutes. Top with cheese, and bake 5 minutes longer or until cheese melts.